Amy ScattergoodNeed a visual aid for your print edition? Jonathan Gold visits Blue Point Oysterette in Santa Monica, and finds the oysters (“quivering and cold, expertly opened, served on big platters of ice”) worth the trip. Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Consider the Oysterette: Bivalvular (and Other) Pleasures on Ocean Avenue.”
corner booth; Credit: Anne Fishbein
afternoon bar scene; Credit: Anne Fishbein
Craig Brady, head chef; Credit: Anne Fishbein
sous chef Tony Torres and crab; Credit: Anne Fishbein
inspecting the crab before it's served; Credit: Anne Fishbein
afternoon shucking; Credit: Anne Fishbein
basket of hot sauce; Credit: Anne Fishbein
shucking the oyster; Credit: Anne Fishbein
freshly opened oyster; Credit: Anne Fishbein
fresh lemonade; Credit: Anne Fishbein
essential seafood dish component; Credit: Anne Fishbein
lobster roll; Credit: Anne Fishbein
“between the bread” fish sandwich with ahi tuna; Credit: Anne Fishbein
Zachary eating the fisherman's stew; Credit: Anne Fishbein
fries; Credit: Anne Fishbein
sweet potato chips; Credit: Anne Fishbein
server Jennifer taking an order; Credit: Anne Fishbein
fisherman's stew; Credit: Anne Fishbein
entryway looking out; Credit: Anne Fishbein
Savage Harbor oyster on the half shell; Credit: Anne Fishbein
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